Thursday, May 3, 2012

Not the Brittany kind, the spring veggie kind.
I could eat them grilled, in soup, in scrambled eggs...steamed and crisp cooked is best. I lightly peel away the tougher outer skin from the bottom of the spears with a vegetable peeler.

For years, I contemplated growing my own asparagus but was put off by the fact that you must let the ferns mature for three years before picking. The relative price of the vegetable has dropped, and availability increased. And when can't eat it, you might wear it!